Sorrentino’s Restaurant Group expanded in mid-2015 with Buco Pizzeria + Vino Bar in St. Albert. While I’ve never visited that location, a friend of mine is the executive chef at the newer Epcor Tower spot in downtown Edmonton. It’s just blocks away from Rogers Place. For me, the closest and most convenient is in Windermere.
My fiancé and I recently popped in to check it out. We spent an entire $65 OpenTable dining cheque on an indulgent Saturday afternoon lupper (lunch-dinner). The reason why we chose to go at that time is because they offer Social Hour specials daily from 2pm to 5pm and 9pm to close.
Even in the middle of the day, there were a decent number of guests seated in both the industrial style lounge and dining room. However, there were just a few staff on hand, so service was a little slower than it should have been. It was worth it though, and it kind of forced us to sit there and enjoy our meal rather than quickly rushing through it all.
To start, my significant other opted to go for their feature draft. At $5 for 12 oz. it was reasonable (regularly $7.50). That day’s option was Shock Top, so nothing too special. I chose to try their Peaches ‘n Cream cocktail ($5 for Social Hour, usually $9.50) — peach grappa, peach purée, white tea, and peach infused whipped cream. Our server said it took longer to make it because they had an issue with the whipped cream dispenser. That’s no big deal. I was more annoyed with the fact that it was so messy. The drink was filled so high that it was spilling down the sides of the glass and I got whipped cream all over my hands and the table. They never bothered to wipe that down or offered to bring extra napkins or anything. Other than that, I could have done without so much ice. The cocktail comes in a short glass, so the more cubes there are, the less drink there is, and I finished it really quickly.
For sustenance, we shared a Carne E Formaggio Board for 2 people ($12, typically $22), a Carne pizza, and a Fig Prosciutto pizza ($12 each, outside of Social Hour it’s $21). This was a ton of food and could easily have fed another couple.
The cheese and charcuterie board was brought out as a starter, so we were able to snack on that first. This actually wowed us because we weren’t expecting the smaller size to be such an extensive spread. I think the only constructive feedback we have about this item is that it needs to come with more slices of bread. There were only two pieces per person. It meant the ratio of bread to cheese and meat was off, and it’d be nice to have more bread to balance everything out. Otherwise, the variety of cheese included a mix of both hard and soft textures and a range of mild to pungent flavours. The meats were also great. They stuck to the more familiar cured meats like prosciutto and salami, which ensures everything will be eaten when it comes to a chef’s choice type of situation.
For the pizzas, we were eventually asked if we were ready to have them fired up. We felt like we’d had enough of the board, so we said yes. It didn’t take too long for them to bake in their oven and they came out piping hot. The Carne is a pie layered with red sauce, meat, meat, and more meat. The toppings included short rib, Italian sausage, pepperoni, and bacon for the protein. Smoked caciocavallo and fior di latte filled the cheese quotient. This pizza was everything a meat lover could want as there was just so much of it and it was incredibly savoury. On the ligher side of scale, our Fig Prosciutto pizza is made without tomato sauce. It consisted of fontina cheese, fig jam, prosciutto, and balsamic drizzle. It has that salty-sweet combo that is appealing to a lot of palates. The crusts were easy to fold, crispy and slightly charred on the outside, and a little chewy in the middle.
Half of our meal was packed up to go as there was no way we could finish it all at once. But, we did save some room for dessert. In the end, we shared a slice of the beautifully presented Raspberry Ricotta Cake ($9). It was a bit more crumbly than I thought it should be despite the moistness of the ricotta and vanilla based cake. Still, the raspberry coulis, fresh berries, and fresh whipped cream did a good job of tying everything together.
We’ll definitely have to go back again soon to sample more items. Nevertheless, judging by what we’ve eaten there so far, overall, Buco Pizzeria’s menu is up to snuff. Where they can certainly use improvements is with the servers and management. They seemed kind of oblivious to the fact that they had guests. They were more preoccupied with setting up the restaurant for the evening and ignored current patrons unless they were blatantly waved at. It shouldn’t be a requirement to make full on eye contact with a staff member in order to get any service. They need to be trained to be more attentive. Hopefully, I’ll see changes with respect to that next time I’m there.
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